BPC Supports Research Funding for Suan Sunandha Rajabhat University to Enhance Royal Thai Cuisine Innovations in Collaboration with Local Entrepreneurs in Secondary Cities (Chiang Rai Province), Promoting Sustained, Inclusive, and Sustainable Economic Growth

Assistant Professor Dr. Chumpon Rodjam, Associate Dean for Administration of the College of Innovation and Management, Suan Sunandha Rajabhat University, serving as the Research Program Director, along with the research team including:

•Assistant Professor Dr. Cholpassorn Sitthiwarongchai, Dean of the College of Innovation and Management

•Dr. Panyada Chantakij, Director of the Academic Service Office

•Assistant Professor Sakuntra Kumchoo, Lecturer in Food Innovation and Professional Chef Program

•Dr. Eakolarn Chotianusorn, Lecturer in Human Capital Management Innovation Program

•Lecturer Wutipong Janmuangthai, Lecturer in the Bachelor of Business Administration Program

Organized the activity “Testing Royal Thai Cuisine Products with Entrepreneurs in Secondary Cities” under the research project “Developing Innovations New Products to Elevate Royal Court Recipes on to the Global Stage”, supported by funding from the Program Management Unit for Competitiveness (BPC) under the National Research Fund (NRF).

The activity took place from November 29 to December 1, 2024, at the Graduate Classroom, 3rd Floor, Faculty of Political Science and Public Administration, Chiang Rai Rajabhat University. Over 20 local restaurant entrepreneurs in Chiang Rai participated. The research team presented two royal cuisine dishes for tasting: jasmine rice with beef panang curry and Kanom Kho with coconut Milk Dessert.

This initiative not only served as a real market test but also fostered collaboration and networking with entrepreneurs in secondary cities. The event aligns with SDG Goal 8: Promote sustained, inclusive, and sustainable economic growth, full and productive employment, and decent work for all, specifically target 8.9: Design and implement policies to promote sustainable tourism that creates jobs and promotes local culture and products by 2030.

The project aims to propel Thai culinary culture onto the global stage while inspiring local restaurant owners to develop innovative recipes, thus attracting tourists through the unique flavors of local cuisine.

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